Baked Caprese Chicken with Balsamic Galze

Directions:
1. Marinate chicken breast with rosemary, thyme, salt, pepper and garlic powder. You may also use any of your favourite marinade for the chicken. Refrigerate for at least 1 hour.
2. Preheat oven to 300F.
3. Depending on how big the chicken breast is, slice slits on the chicken to serve as “pockets” for the fillings.
4. Carefully slide in the tomato and mozzarella cheese slices in each pocket.
5. Line a baking tray with aluminium foil and brush some olive oil before placing the chicken. I covered the top of the baking tray with aluminium foil to avoid over-browning of the chicken.
6. Bake for 15-20 minutes.
7. Remove from the oven, and slide in fresh basil leaves in the pockets. Alternatively, you can chop up the leaves and sprinkle them on top of the chicken.
8. For the balsamic glaze, boil some balsamic vinegar (depending on how much you want to put in) until thickened. I added a little sugar to speed the process and to tame the sourness since I’m not really fond of sour food!
9. Plate and enjoy!

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Published by Lesley Anne Gan-Red

I'm a professionally-trained chef and baker from the Philippines. And I want to share my experiences and recipes to everyone who wants to learn how to cook or bake. I also write about bullet journaling, my travels, DIY ideas, beauty product reviews and many more!
View all posts by Lesley Anne Gan-Red

I'm a professionally-trained chef and baker from the Philippines. And I want to share my experiences and recipes to everyone who wants to learn how to cook or bake. I also write about bullet journaling, my travels, DIY ideas, beauty product reviews and many more!